Crustless Pumpkin Pie Recipe

Rating 5.0
| 0
Crustless pumpkin pie highlights the best part of a pumpkin pie. A silky smooth pumpkin custard is topped with crushed maple pecans for a sweet textural contrast.
Dessert
New American
17
ingredients
11
steps
80
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
8
1 tblsp
cornstarch
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
freshly ground nutmeg
1/2 tsp
salt
2 tblsp
milk
2
large eggs
1
egg yolk
1 tsp
vanilla extract
15 oz
pumpkin puree
14 oz
sweetened condensed milk
1
batch of maple glazed pecans, see below
vanilla ice cream or sweetened whipped cream for topping
For the Maple Glazed Pecans
3 tblsp
pure maple syrup
1/2 tsp
vanilla extract
1/8 tsp
salt
1 cup(s)
peca halves

Directions 11 steps | 80 Minutes

Step 1

Preheat the oven to 325°F. Grease a 9-inch pie dish and set it aside.

Step 2

In a small bowl, whisk together the cornstarch, cinnamon, ginger, nutmeg and salt until there are no lumps.

Step 3

Whisk in two tablespoons of milk until smooth.

Step 4

In a medium bowl, whisk together eggs, egg yolk, the cornstarch mixture and vanilla extract.

Step 5

Whisk in the pumpkin puree and sweetened condensed milk.

Step 6

Pour batter into the prepared pie dish and bake for 50-60 minutes or until the edges are set but the middle jiggles slightly. The internal temperature should be between 165-170°F.

Step 7

While the pie is baking, make the maple glazed pecans. Line a baking sheet or tray with parchment paper and set it aside. In a nonstick skillet over medium heat, stir together the maple syrup, vanilla extract and salt.

Step 8

Stir in the pecans, coating each piece with the syrup. Stirring constantly, cook the pecans until the syrup thickens, about 5 minutes.

Step 9

Transfer pecans to the baking sheet and let cool completely. Once cool, roughly chop the pecans and store in an airtight container.

Step 10

Remove the pie from the oven and let cool on a wire rack. Cool completely before covering it with plastic wrap and transferring it into the fridge and letting it set for at least 4 hours or overnight. Slice the crustless pumpkin pie and top each slice with a dollop of whipped cream or vanilla ice cream and sprinkle generously with maple glazed pecans.

Step 11

Serve immediately paired with your favorite hot beverage. Enjoy!

Nutrition Per Serving
View All
CALORIES
230
FAT
6.3 g
PROTEIN
6.5 g
CARBS
38.1 g

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